halfbakedharvest4.9
Crockpot Chipotle Queso Chicken Chili
A delicious, simple fall dinner for when the days are busy and the nights are turning cold!
👥 8 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●pot
📝 Preparation Steps
1
Crockpot
2
1. In the bowl of your crockpot, combine the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using.. Pour over the salsa, then the beer. Cover and cook on low for ⏱️ 5-6 hours or on high for ⏱️ 2-4 hours.2. Shred the chicken. Stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, ⏱️ 5 minutes.3. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
chili powder1 tablespoonchipotle chili powder2 teaspoonscumin2 teaspoonsandouille sausage, links quartered (optional)2cream cheese, at room temperature6 ouncesshredded cheddar cheese2 cupsavocado, and Greek yogurt, for serving
3
Stove
4
1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Cook ⏱️ 5 minutes, until very fragrant. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using. Pour over the salsa, then the beer. Partially cover and simmer over medium-low heat for ⏱️ 20 minutes, until the chicken is cooked through.2. Pull the chicken out and shred using 2 forks.3. Stir in the cream cheese until smooth, slowly letting it melt into the broth. Add the shredded chicken, cheddar cheese, and white beans. Cook ⏱️ 5-10 minutes, until the cheese is melted. If needed, thin with water or broth.4. Ladle the chili into bowls. Top, as desired. I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
chili powder1 tablespoonchipotle chili powder2 teaspoonscumin2 teaspoonsandouille sausage, links quartered (optional)2cream cheese, at room temperature6 ouncesshredded cheddar cheese2 cupsavocado, and Greek yogurt, for serving
5
Instant pot
6
1. In the bowl of your instant pot combine the onion, chicken, chili powder, paprika, chipotle chili powder, and cumin. Season well with salt. Add the bell peppers, jalapeños, green chiles, and andouille sausage, if using. Pour over the salsa, then the beer. Cover and cook on high pressure for ⏱️ 8-12 minutes.2. Set the instant pot to sauté. Shred the chicken. Stir in the cream cheese, cheddar cheese, and beans. Cook until the cheese melts, ⏱️ 5 minutes.3. Ladle the chili into bowls. Top, as desired, I like Greek yogurt/sour cream, cheese, avocado, cilantro, and green onions. Eat and enjoy!
chili powder1 tablespoonchipotle chili powder2 teaspoonscumin2 teaspoonsandouille sausage, links quartered (optional)2cream cheese, at room temperature6 ouncesshredded cheddar cheese2 cupsavocado, and Greek yogurt, for serving
Nutrition Facts
calories
403 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...